For a super tongue-tingling treat, sprinkle the top of this fizzy sherbet ice-cream with remaining jelly mixture.
Ingredients
1/4 cup Aeroplane Jelly raspberry crystals
1/4 cup Aeroplane Jelly mango crystals
1/4 cup Aeroplane Jelly lime crystals
135g (3/4 cup) icing sugar
3 tsp bicarbonate of soda
4 1/2 tsp citric acid
2L softened vanilla ice-cream
Pink food colouring, to tint
Lemon yellow food colouring, to tint
Green food colouring, to tint
Waffle cones, to serve
Directions
Step 1
Place a deep, 10.5 x 20.5cm (base measurement) loaf pan in the freezer.
Step 2
Pour 1/4 cup Aeroplane Jelly raspberry, mango and lime jelly crystals into 3 separate bowls. Sift 45g (1⁄4 cup) icing sugar, 1 teaspoon bicarbonate of soda and 1 1/2 teaspoons citric acid into each bowl and stir into crystals.
Step 3
Divide 2L softened vanilla ice-cream into 3 medium bowls. Add 2 tablespoons of raspberry jelly mixture to one bowl. Repeat with other flavours. Add drops of pink, lemon yellow and green food colouring to match the flavour of the jelly and mix well.
Step 4
Dollop spoonfuls of ice-cream into the cold loaf pan. Smooth top, cover with plastic wrap. Place in the freezer overnight.
Step 5
When ready to serve, remove from freezer and scoop ice-cream into waffle cones.
